Ingredients
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1 scallions
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1/2 ginger
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3 garlic cloves
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500g beef
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5 pieces star anise
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3 pieces cinnamon
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10 dried red pepper
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8 bowl water
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Side dish
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1/2 cabbage
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1 white radish
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1 potatoes
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1 sweet potatos
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5 spinach
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rice vermicelli
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pea shoots
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Enoki mushroom
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fishballs
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crab stick
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seasoning
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4 tablespoons oil
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2 teaspoon salt
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2 tablespoons Doubanjiang (broad bean paste)
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1 tablespoon chili sauceLao Gan Ma
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1 tablespoon chili garlic sauce
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2 tablespoons cooking wine
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1 teaspoon sugar
Directions
Tips
Steps
|
1
Done
5 minutes
|
Remove the stem of cabbage, cut into pieces. Peel white radish, potato, sweet potatoes, and cut into slices. Wash cinnamon. Remove the stem of red pepper, wash and clean. |
|
2
Done
30 minutes
|
Remove the root and wash the spinach. Soak rice vermicelli in warm water for 30 minutes. Remove the stem of Enoki mushroom, wash and clean. |
|
3
Done
5 minutes
|
Wash beef and cut into small pieces. |
|
4
Done
5 minutes
|
Put the beef into the water to remove blood. Rinse with water until clean. |
|
5
Done
5 minutes
|
Put the beef into the cold water, bring to a boil to remove the blood and bad taste. Remove from heat when cooked. |
|
6
Done
5 minutes
|
Add oil to the pot to fry board bean paste. Fry until red oil comes out. Stir in Chili sauce (Lao Gan Ma), mix well. |
|
7
Done
5 minutes
|
Add scallions, ginger, garlic chili sauce to stir-fry until fragrant. Add star anise, cinnamon, and beef. |
|
8
Done
80 minutes
|
Add dried pepper. pour into cooking wine and water, simmer for 80 minutes. Season with salt and sugar. |
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9
Done
5 minutes
|
The hot pot base is ready. When serving, bring to a boil, then blanch the other food ingredients. |
